I developed this recipe for Gluten Free Cornbread Dressing because I wanted something that tasted like what my mother used to cook for the holidays. I am a southern girl from Georgia, and in the south, we make our dressing using cornbread. I looked over the ingredients of my Mama’s cornbread dressing, and made gluten free substitutions. This gluten free version is almost as good as Mama’s, and is exactly right for the holidays, or for a Sunday family dinner. Enjoy!
Gluten Free Cornbread Dressing
2015-12-26 01:42:57
A gluten free version of the classic southern cornbread dressing.
Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
For the cornbread
- 1 medium onion, chopped
- 3-4 stalks celery, chopped
- 2 tablespoons butter
- 1 package (12 oz.)of Pamela’s Gluten Free Cornbread Mix (or your favorite brand of gluten free cornbread mix)
- 3 eggs
- 1 cup buttermilk or water
For the dressing
- 4-5 slices of gluten free bread (I used 3 Udi’s Gluten Free Hot Dog buns. I like the way they taste but I don’t like hot dogs. You can use your favorite gluten free bread for this recipe)
- 3-4 cups gluten free chicken broth or stock (I used Swanson’s because it says on the container that it is gluten free)
- 4 eggs
- 3-4 tablespoons poultry seasoning (more or less to your taste)
- 1 tablespoon sage (more or less or none depending on your taste)
For the cornbread
- Saute´ the onions and celery in the butter until onions are translucent.
- Meanwhile, prepare the cornbread mix according to the directions on the package.
- When onions and celery are done, mix them into the cornbread batter.
- Bake in a 375° oven until browned, about 30 minutes. Let cool completely.
- I usually make my cornbread the day before.
To prepare the dressing
- When cornbread is cooled, crumble it up into a large mixing bowl.
- Tear or cut up the bread into small pieces, add to the bowl.
- Mix in seasoning, eggs, and broth, a little at a time, until mixture is like a thick batter.
- You are actually making a savory bread pudding. You don’t want it to be too thin, or too thick. Usually about three cups of broth is enough.
- Pour dressing into a greased 9″ X 13″ pan or casserole dish.
- Bake at 400° until set and browned, about 30-45 minutes.
Notes
- Serve with giblet gravy and cranberry sauce.
Optional
- Add 1/2 cup chopped apple and 1/2 cup dried cranberries to the cornbread batter.
https://fabgrandma.com/
Now this sounds delicious! I usually make regular old stuffing but I really like the way this sounds, I need to try it!
Have anyone actually tried this recipe it sounds great, but I am a black southern girl from Memphis Tennessee and y’all know we get down with the cooking so please let me know how this taste. I have cooked the gluten-free cornbread and it was delicious.
I have tried it and I am a southern girl, too. I love this dressing. It tastes like my mother’s.
Very nice recipe. Thanks for sharing
This looks pretty good I didnt know there would be gluten free cornberad and like how you also made it your own. I would add corn too if not making a dressing and I bet that would be good too,
this looks so hearty it would be good on a cold day
I finally saw some gluten free corn bread mix at our grocery store. They are finally adding more and more. I wish the price would go down though.
Thank you for the information. We are going to try this recipe out.
This is a wonderful gluten free recipe that I want to try! I love cornbread dressing because it is so delicious. I like your recipe and am going to make it soon!
That looks very yummy. I’m glad I don’t have to do gluten-free.
slehan at juno dot com
It’s nice to see a gluten-free recipe for a holiday staple! I’m not gluten-free, but I know people who are & it would be great to make this for them.
How many ounces is the package of cornbread mix you use?
Pamela’s Gluten Free Cornbread Mix comes in 12 oz packages. That is the only size I have ever seen it in.
Cornbread dressing might be my favorite food. It would be nice to offer a gluten free version for family members that need it.
Hi there! I was wanting to make this for this weekend, but I noticed that your recipe says 3 eggs, then it says 4 eggs. Can you help clarify how many eggs I need to make this please?
Thank you so much for posting this! My mom will finally be able to have dressing again!
It’s 3 eggs to make the cornbread, plus 4 eggs to make the dressing (which the cornbread goes in). So 7 eggs total.
Can this recipe be made ahead of time and frozen for later?
Yes, you can freeze this recipe.
This dressing is amazing. I can’t wait to serve it tomorrow for Thanksgiving, and acctually be able to eat my favorite dish!
Very good dressing! Only substitutes, I used Bob’s Red Mill Gluten Free Corn Bread mix and LaBrea Gluten Free white bread. I used only 1 tbls of poultry seasoning and 1 tbls of sage.
Thanks for the recipe!